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Watermelon Jelly

jar or watermelon jelly with biscuits and watermelon in the background
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5 from 3 reviews

Capture the flavor of summer in a jar with the delightful watermelon jelly!

Ingredients

Scale
  • 6 cups watermelon flesh, diced
  • 2/3 cup apple cider vinegar
  • 5 cups granulated sugar
  • 1 box of powdered pectin

Canning supplies:

Instructions

  1. Heat the watermelon up and mash.

  2. Strain the juice off until you have 4 cups of juice

  3. Combine the watermelon juice, apple cider vinegar, and pectin in a heavy pot and bring to a rolling boil that can’t be stirred down

  4. Add sugar, and stir until dissolved

  5. Bring mixture back to a rolling boil that can’t be stirred down, and continue boiling for one minute

  6. Remove from heat, and skim off any foam that has accumulated on top (mine didn’t have much)

  7. Ladle into clean, hot jars, wipe rims, making sure they’re free of debris, and screw down lids and bands

  8. To can: Fill your waterbath canner half full of water, making sure the inner rack is in place
  9. Heat until water is steaming. You want the temperature of the water to be close to the temperature of the jars of jam. So if they’ve cooled off, go ahead and use cooler water, if they’re warm, use warm water, etc.
  10. Place jars in the water, making sure the water in your canner covers the jars by at least an inch
  11. Bring to a rolling boil, and boil for 5 minutes for half pints, or 10 minutes for full pints
  12. Remove from heat when done boiling, and let cool before removing the lid
  13. Remove jars from waterbath
  14. If jars are still hot, cover them with a towel to protect from drafts
  15. Let jars cool and store in a dry area out of direct sun

Find it online: https://www.frugalfarmwife.com/article/watermelon-jelly/

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